Directions

1. Line an 8" square baking pan with parchment paper. This is really not optional- it will save you a ton of clean up time later!

2. Use your hands to kneed all ingredients (except the maple syrup) together in a large bowl.

3. Spread the dough into the dish and press down to flatten. It will be sticky, but don't get discouraged! Use a spatula to smooth out the surface and make the edges sharp. Drizzle the Vermont maple syrup on the top once it is flattened.

4. Freeze for 30 minutes. Cut into 6 large bars or 12 small bars. Nutrition data is for large. Refrigerate until you eat them.